Smoked Turkey – How to Smoke a Turkey – How to Brine a Turkey
The Wolfe Pit shows you how to inject a brine and smoke a turkey on a charcoal grill. This is a simple, easy way to smoke a turkey.
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Looks ?
Tu for the Hooters mug!!
That looks so yummy!
LOOKED GOOD!!!
The gravy looks delicious how did you make it
I only do my turkeys on Weber kettle ever since 2014 when I first tried it. It's the most flavorful way to make it in my opinion. I usually brine the bird for 3 days with kosher salt and brown sugar. And then I smoke it in the Weber Kettle using the snake method. Slow as nd low is the best way to cook it. Trust me, you won't be disappointed. It will be the most juicy flavorful turkey you ever tried.
I had never head of a pop up timer !!! or even seen them before. But I love Turkey yum thanks for posting 🙂
This looks very interesting to me, I've never smoke a turkey before but i hate hate hate dry turkey. A chain BBQ restaurant makes killer smoked turkey. and this looks so much simpler than using a bucket to brine you bird in.
With the brine though, are you free to add whatever else you want to it? or injectable marinades?
i can smell that turkey all the way here
Great video!
you da man, bout to do this for me n my gf next week
did this last year for christmas (my aunt wont let me do the thanksgiving bird, cause she like her red pop up ruiner…thanks man!
Great tips! Thanks
That turkey looked great! But I have to disagree with one point. I would never put any kind of meat on a cold grill. Pre heating is done to sterilize the grill and cooking surface. That grill was dirty and certainly covered with cold bacteria.
turkey looks great! I get a lot of tips from your videos. Just curious.. do you not use a rub on the skin for a reason?
Love the idea for the gravy I think I want to give that a shot smoking a turkey this Thanksgiving have a great holiday
Looks like somebody mind made up with a Hooters mug lol
I really liked the video. Alot of great information. I would like to have your gravy recipe. Thanks
is injecting the brine better then soaking in the brine?
ONLY thing to make that better would be mash potatoes! Looks great Larry.
Everything is perfect, you just have to work on your presentation skills.
Turkey on a piece of wonder bread… LOL!!
YUM!!
What's a good temp to smoking a turkey
I am torn with the injecting. Seems like pushing a hole into the bird would leave a hole for things to come out of. Is injecting really that good?
what did u add for the gravy
Dang that looks good! the gravy killer too!
@dragalele Water, sugar and salt are the ingredients for a basic brine. From there you can add other herbs and spices you like. If you plan on injecting the brine you will either need to ensure your other ingredients will fit through the needle or strain the brine before injecting. If you like the turkey spicy add some cayenne, if you like it more herbal, sage, rosemary, thyme, bay leaves, etc. will add a lot of flavor. If you would like to add fruit flavor to the brine, replace some or half of the water with an unsweetened fruit juice or if you cannot fine unsweetened then decrease or omit the sugar. Hope this helps! Let me know if you have any other questions! Thank you for watching!
Larry
Hi WolfePit, I just want to make sure I got the recipe for the brine alright, so please confirm. Water,sugar and salt this is it? no oil or some other spices at all?
Please share with me, will be the first time ever trying to smoke a turkey…
Thank you in advance, and have a blessed Happy Thanksgiving day…
Nice lookin Turkey Larry.I dont think I was on you tube then,but if I was I missed it.great instructional on the how to brine and smoke and it looked awesome.this past weekend we did a pre Thanksgiving Turkey smoke.Yeah I brined it fof 24 hours raised the skin and rubbed butter over the breast ,thighs and legs it was smoked for like 3.5 hours,but to temp using cherry wood.everyone loved so Ive been elected to do at least two turkeys and a ham on the smoker for turkey day.Thanks for sharing brother Larry
Wolfie, do you remember how big this beast was?
great video….now I'm hungry for a open face turkey sandwich! Might have to fire up my smoker SOON lol.
You Sir are a Master!!!
short,concise and exactly what i was looking for,thanks and respect
I tried smoking a turkey once but I couldn't keep the bird lit. What did I do wrong?:)
Thank you too, will most certainly try this out.
Look very succulent
I've been smoking turkeys on my weber for years and using a traditional brine. And watched your video last night and used your injector method today by far the most moist and best tasting turkey ever! thanks and happy thanksgiving will always be using this method!
Looks good. I'll be smoking a turkey also for thanksgiving.
Good video. I'm learning a lot from you. I've never cooked a turkey on a charcoal grill, but I might attempt it this year, if I feel up to it. Chronic pain puts a damper on things. Brining is automatic. Now that I've discovered brining, I'll never cook an unbrined Turkey again.
Beautiful turkey!
Thank Micah!
Man oh man did that look good. Great job!
Thank you Rosie!! 😉
Yassssssssss! That's what I'm talking about!!!!!!
YUM! Now you made me want a sub with tomatoes on it!!
Thanks for watching!
Larry
Nice presentation as always. I wish I could buy sandwiches like the ones you show on your channel. They only way we can have them is to make them ourselves. People use to say that they cut the tomatoes on a sub too thin and I tell them it unlocks the flavor of the tomato cutting them that way and they stay on the sandwich better. I have made a ton of subs when I worked in a pizza/sub business years ago. Good video and a beautiful bird.
You 'can' still brine, however there will be limited advantage and the bird may be too salty. Think of the meat as a sponge, it can only absorb so much brine until it get's to a point you're just soaking the bird or the brine comes right out. If you want to inject or brine an enhanced (already brined/injected) turkey, then I would focus more injecting/brining on flavor, rather than moisture. (ie., marinade of sorts) with herbs and spices….butter or fruit juices. Thank you for watching!
The color on that bird is amazing Larry. Quick question though. Do you still brine if it's one of those "enhanced with a solution" type birds? Thanks for everything you do and keep up the great work!
Absolutely Geoff! If you google 'Larry Wolfe Smoked Turkey' you will see that I've done many turkeys on a WSM, which is the perfect cooker for a smoked turkey in my opinion.
Thank you very much for watching!
Larry
Awww come on Matt!! You gotta try it!!! LOL
Thanks for watching!